Raspberry Chocolate Chip Nice Cream Pops

Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!

Hello, and welcome to summer…..finally! I know most of you have been enjoying summer for weeks now, but we are finally getting some sunshine and warmer temps in Newfoundland. (Okay, maybe not today, but it has been a lovely week!) And as the weather warms up, my craving for all things ice cream kicks in! So naturally, these Raspberry Chocolate Chip Nice Cream Pops have been on repeat all week!

What is nice cream?

Of course, when I say I’m craving ice cream, I really mean nice cream. An easy, dairy-free alternative to ice cream! It’s similar to the ingredients you might add to a dairy-free smoothie bowl, except it has a thicker and creamier texture, and you freeze it, obviously!

The simplest way to make nice cream is with frozen bananas and your choice of add-ins like fruit, chocolate or nut butters. What you add depends on the flavor you’re going for. Blend it all up with some dairy-free milk, place in the freezer, and once it resembles the texture of ice cream, serve it up!

The banana creates the creamy texture and naturally sweetens the nice cream. For additional creaminess, I sometimes add full fat coconut milk, especially when making a larger batch of nice cream. But using bananas is the quickest and easiest way, especially if you’re just looking to make a single serving.

Nice cream makes a great afternoon snack or dessert, or when it’s loaded up with fruit, nuts and granola, it makes a great breakfast too!

Since I’ve been making a lot of nice cream lately, I thought I would buy some popsicle molds and make nice cream pops. It’s the same ingredients, except now I can enjoy my nice cream in a convenient handheld form!

Tips for making Raspberry Chocolate Chip Nice Cream Pops:

Since you’re blending together frozen bananas and other frozen fruit with just a small amount of liquid (in this case, almond milk), I suggest using a high-powered blender or food processor.

I usually add unsweetened almond or cashew milk to these pops, but you can use a dairy-free milk of your choice.

Chocolate chips are a must in these popsicles! I like to use mini, dark chocolate chips. If you want these pops to be completely dairy-free, make sure you use dairy-free chocolate chips.

I often add collagen powder to my smoothie bowls for some added protein, so I added a little bit to these Raspberry Chocolate Chip Nice Cream Pops. It’s just a tablespoon so it’s totally optional. If you want these pops to be vegan, just leave out the collagen.

The dark chocolate drizzle is also optional, but totally recommended!

If you love nice cream, you might also enjoy these banana ice cream recipes:

Raspberry Chocolate Chip Nice Cream Pops

Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!

Author:Leanne

Prep Time:10 minutes

Total Time:10 minutes (plus time for freezing)

Yield:6 popsicles 1x

Category:Dessert

Ingredients

Scale

2 medium-sized ripe bananas, chopped and frozen

1–1/2 cups of raspberries, frozen

1/2 cup unsweetened almond milk (or other dairy-free milk)

2 tbsp mini dark chocolate chips

1 tbsp collagen powder

Additions:

Melted chocolate for drizzling on pops

Instructions

Add the bananas, raspberries, almond milk and collagen powder to a high-powdered blender or food processor and blend/process on high until smooth and creamy. You may need to stop and scrape down the sides a few times.

Stir in the chocolate chips and pour the mixture into popsicle molds. Place in the freezer for 6-8 hours, or until frozen.

Before serving, run the molds under warm water to help release the pops.

If adding the chocolate drizzle, lay the pops out on a baking sheet lined with wax paper and use a spoon to drizzle on the melted chocolate. Place the pops back in the freezer to set up. Once set, store in an airtight container in the freezer.

Notes

I used 3-ounce popsicle molds for this recipe, which resulted in 6 pops. You will get more or less depending on the size of your popsicle molds.

If you don’t have collagen powder, or would like these pops to be vegan, just leave out the collagen. For the dairy-free and vegan option, also make sure your chocolate chips are dairy-free/vegan.

Reader Interactions

Comments

These sound so perfect for me. Raspberries are one of my favourites this time of year and I am constantly blending them up. The addition of collagen is perfect for a tasty healthy treat! Thanks for sharing Leanne!

This look so beautiful Leanne and they must taste amazing too. I love the combination of raspberry and banana and drizzled with chocolate, it sounds absolutely divine. Definitely saving for when summer decides to show itself here in South Africa 🙂

Congrats on nice weather! I heard Newfoundland had expected some nasty storms recently – we were alarmed they would reach Nova Scotia too, but they must have gotten lost somewhere on the way to us (No complaints!) 🙂 Delicious ice cream, by the way! I’m not a huge fan of fruit flavors, but raspberry and chocolate is one of the exceptions 😉

Thanks Ben! We have had a few down pours of rain and high winds, but it hasn’t been too stormy. The weather this past week has really felt like summer! I’m glad raspberry and chocolate are one of your exceptions!

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....